| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FGM630-18 | FUNCTIONAL FOOD COMPONENTS | Compulsory | 1 | 1 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To give information about functional food components, sources, mechanisms of action and effects on health |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Sümeyye ŞAHİN |
| Learning Outcomes |
| 1 | Have information about functional food components and sources. | | 2 | Learn the physiological mechanisms of functional food components. | | 3 | Have information about the effect of functional food components on health. |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| Food Chemistry |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Definition and classification of nutraceuticals, ω-3 fatty acids, plant sterols, conjugated linoleic acid, dietary fiber, prebiotics, probiotics, plant secondary metabolites, some important vitamins and minerals in functional properties, bioactive peptides |
| Weekly Detailed Course Contents |
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| 1 | Definition and classification of nutraceuticals | | | | 2 | ω-3 fatty acids; source, physiological mechanism of action and its importance for health | | | | 3 | Herbal sterols; source, physiological effects and importance of health | | | | 4 | Conjugated linoleic acid (CLA) physiology and health effects | | | | 5 | Dietary fiber; sources, physiological mechanisms of action and effects on digestive system diseases | | | | 6 | Prebiotic oligosaccharides | | | | 7 | Herbal secondary metabolites and their physiological effects (polyphenols, carotenoids, lycopene) | | | | 8 | Midterm exam | | | | 9 | Herbal secondary metabolites and their physiological effects (anthocyanins, lignans, glucosinodes) | | | | 10 | Probiotics, their mechanisms of action and their importance for health | | | | 11 | Physiological effects of folic acid, vitamin E and tocotrienols and their importance for health | | | | 12 | Functional properties of mineral matters and their importance in terms of health | | | | 13 | Bioactive peptides; source, physiological effects and importance of health | | | | 14 | Changes in functional components during food processing | | | | 15 | Changes in functional components during food processing | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| 1. Erbersdobler, H., Meyer, A.-H. (2010). Functional Food. Hamburg: Behrs`Verlag.
2. Deutsche Forschungsgemeinschaft (2004). Funktionelle Lebensmittel– Sicherheitsaspekte. Weinheim:Wiley-VCH.
3. Dustmann, H. (2005). Functional Food. Frankfurt am Main:Deutscher Fachverlag.
4. Webb, G.P. (2006). Dietary Supplements and Functional Foods. West Sussex: Wiley-Blackwell. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 7 | 8 | 56 |
| Individual Study for Final Examination | 6 | 6 | 36 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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